Dice the onion, de-seed and chop the jalapeño.
Place the beans, tomatoes, corn, garlic, cilantro, lime zest, onion and jalapeño on dehydrator trays at 135°F (57°C) for 8-12 hours, until everything has dried.
Place the dried ingredients into a bowl. Add broth, chili powder, cumin, salt and pepper and combine well. Then divide evenly into 4 resealable bags for individual servings.
Pack tortilla chips and oil separately.
At camp when ready to prepare, add 6 oz (177ml) of water for each serving, adding more water if needed (24 oz (709ml) for a total for 4 servings). For each serving, stir in a tablespoon (15ml) of oil and top with 1 oz (28g) tortilla chips.
Camping Note: the recipes makes 4 servings. Just pack what you need to keep your backpack light.
Dice the onion, de-seed and chop the jalapeño.
Place the beans, tomatoes, corn, garlic, cilantro, lime zest, onion and jalapeño on dehydrator trays at 135°F (57°C) for 8-12 hours, until everything has dried.
Place the dried ingredients into a bowl. Add broth, chili powder, cumin, salt and pepper and combine well. Then divide evenly into 4 resealable bags for individual servings.
Pack tortilla chips and oil separately.
At camp when ready to prepare, add 6 oz (177ml) of water for each serving, adding more water if needed (24 oz (709ml) for a total for 4 servings). For each serving, stir in a tablespoon (15ml) of oil and top with 1 oz (28g) tortilla chips.
Camping Note: the recipes makes 4 servings. Just pack what you need to keep your backpack light.
